
Emeril Tailgates
Dine like a Hoosier with chicken fried steak, barbecue chicken, and sugar cream pie.

Dine like a Hoosier with chicken fried steak, barbecue chicken, and sugar cream pie.

Crab and brie quesadilla with chili-apple glaze; cheese-stuffed sausage with poached eggs.

Angels and devils on horseback; spinach and artichoke dip; cocktail meatballs; pork egg rolls.

Sand dabs meuniere; sole veronique; stuffed turbot provencal.

Strawberry lemon crush; salad with blackberry vinaigrette; pork loin with raspberry chipotle glaze.

Portuguese-style garlic-roasted pork; beans and Portuguese rice; Portuguese custard tartlet.

Emeril explores a menu inspired by his trip to Cuba with fellow chef Aaron Sanchez.

Potato and smoked goat cheese gratin; cheddar and beer soup; blue cheese dip.

Grilled shrimp with homemade BBQ sauce; fried chicken wings; banana tart tatin with chocolate sauce.

Roasted pencil asparagus with cherry tomatoes and garlic; sauteed mixed mushrooms.

Bills fan Lindsey Kszos makes chile-glazed duck wings, and Buffalo chicken and white bean chili.

Peggy's chicken pot pie; clay pot honey-lemon chicken.

Ragout of chanterelles with route; smoked mushrooms with tasso over angel hair pasta.

Creole-style white beans and andouille sausage over rice.

A trip all over the world to sample international finger foods, no passport required.

Nutty martini; homemade cashew butter; Turkish poached chicken in walnut sauce; pecan-crusted trout.

Emeril creates a meal inspired by New Orleans' annual Voodoo Fest.

Littleneck clams on the half shell with champagne caviar mignonette; cherrystone clams.

For a Carolina inspired tailgate, wow your guests with Emeril's take on some hometown faves.

No-bake margarita cheesecake; blt cheesecake with lemon aioli; savory mini-blue cheesecakes.